\nThis classic dessert combines the comforting warmth of sweet potatoes with the fluffy sweetness of marshmallows, all wrapped up in a convenient canned casserole.<\/p>\n
When it comes to cooking with sweet potatoes, many of us think of fresh, firm tubers. But what about when life gets busy and you need a quicker solution? Enter: canned sweet potatoes! These convenient little bundles of orange goodness can be used in a variety of dishes, from savory meals to sweet treats. In this article, we’ll dive into 18 easy recipes that showcase the versatility of canned sweet potatoes.<\/p>\n
Whether you’re looking for comfort food classics or innovative twists on traditional dishes, these recipes are sure to inspire your next meal. So grab those cans and get ready to cook up some deliciousness!<\/p>\n
\nThis classic dessert combines the comforting warmth of sweet potatoes with the fluffy sweetness of marshmallows, all wrapped up in a convenient canned casserole.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 (14.5 oz) can sweet potato casserole Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14 oz) sweet potatoes Instructions:<\/strong><\/p>\n 1. In a large pot, combine sweet potatoes, chicken broth, cumin, smoked paprika, and cinnamon. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (14 oz) can of sweet potatoes, drained and mashed Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together flour, baking powder, and salt. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (15 oz) can sweet potatoes in syrup Instructions:<\/strong><\/p>\n 1. Drain the sweet potatoes and rinse them under cold water. Cooking Time:<\/strong> 5 minutes (preparation only; no cooking required)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14 oz) sweet potatoes in syrup Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14 oz) sweetened condensed milk Instructions:<\/strong><\/p>\n 1. In a blender, combine sweetened condensed milk, pureed sweet potato, frozen banana, and Greek yogurt. Cooking Time:<\/strong> 0 minutes (just blend!)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14.5 oz) sweet potatoes Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14.5 oz) sweet potato puree Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (15 oz) can sweet potatoes Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic until softened. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (14.5 oz) can sweet potatoes Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can of sweet potato puree (14 oz) Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or griddle over medium-high heat. Cooking Time:<\/strong> Approximately 10-12 minutes<\/p>\n Ingredients:<\/p>\n – 1 (14 oz) can sweet potatoes, drained and mashed Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Serve warm or at room temperature. Enjoy!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14 oz) sweet potato, drained and mashed Instructions:<\/strong><\/p>\n 1. Preheat waffle iron according to manufacturer’s instructions. Cooking Time:<\/strong> Approximately 15 minutes (including prep time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (14.5 oz) can sweet potatoes, drained and mashed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14.5 oz) sweet potato, drained Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the sweet potato, lentils, and parsley. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup rolled oats Instructions:<\/strong><\/p>\n 1. In a medium saucepan, bring the milk to a simmer over medium heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat the chicken broth in a separate pot and keep warm. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to fall in love with the versatility of canned sweet potatoes! This article features 18 easy and delicious recipes that showcase the many uses of this convenient ingredient. From comforting casseroles and soups to savory pancakes and cookies, there’s something for everyone. Try your hand at Canned Sweet Potato Casserole with Marshmallows, Spiced Canned Sweet Potato Soup, or Quick Canned Sweet Potato Pancakes. Or, get creative with recipes like Canned Sweet Potato and Black Bean Tacos, Canned Sweet Potato and Coconut Curry, or Canned Sweet Potato Pie Smoothie. Whatever your taste buds desire, there’s a canned sweet potato recipe to satisfy!<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to cooking with sweet potatoes, many of us think of fresh, firm tubers. But what about when life gets busy and you need a quicker solution? Enter: canned sweet potatoes! These convenient little bundles of orange goodness can be used in a variety of dishes, from savory meals to sweet treats. In … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-29040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29040"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29040\/revisions"}],"predecessor-version":[{"id":29041,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29040\/revisions\/29041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28647"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup mini marshmallows
\n– 1\/4 cup brown sugar<\/p>\n
\n2. Open the can of sweet potato casserole and pour into a 9×13 inch baking dish.
\n3. Sprinkle mini marshmallows evenly over the top of the sweet potatoes.
\n4. Mix brown sugar and sprinkle over the marshmallows.
\n5. Bake for 25-30 minutes, or until marshmallows are golden brown.<\/p>\nSpiced Canned Sweet Potato Soup<\/h2>\n
\nThis comforting soup is a perfect blend of sweet and savory flavors, made even easier by using canned sweet potatoes. It’s a great option for a quick and cozy meal on a chilly day.<\/p>\n
\n– 2 cups chicken broth
\n– 1\/4 cup heavy cream or half-and-half
\n– 2 tsp ground cumin
\n– 1 tsp smoked paprika
\n– 1\/2 tsp ground cinnamon
\n– Salt and pepper, to taste
\n– Optional: chopped fresh cilantro for garnish<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Reduce heat to low and let cook for 10-15 minutes or until the soup has thickened slightly.
\n4. Stir in heavy cream or half-and-half.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped cilantro if desired.<\/p>\nCanned Sweet Potato and Black Bean Tacos<\/h2>\n
\nA flavorful and filling twist on traditional tacos, this recipe combines the sweetness of canned sweet potatoes with the savory flavor of black beans. Perfect for a quick and easy dinner or lunch.<\/p>\n
\n– 1 (14.5 oz) can black beans, drained and rinsed
\n– 1 (15 oz) can sweet potato, drained and rinsed
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– 1\/4 teaspoon paprika
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream<\/p>\n
\n1. Heat olive oil in a large skillet over medium-high heat.
\n2. Add onion and garlic; cook until softened, about 3 minutes.
\n3. Stir in cumin and paprika; cook for 1 minute.
\n4. Add black beans and sweet potato; stir to combine.
\n5. Cook for an additional 2-3 minutes or until heated through.
\n6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n7. Assemble tacos with the bean-sweet potato mixture and desired toppings.<\/p>\nQuick Canned Sweet Potato Pancakes<\/h2>\n
\nTransform canned sweet potatoes into a delicious breakfast or brunch treat with these easy pancakes. Perfect for a rushed morning, they’re ready in just 15 minutes!<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1 tablespoon granulated sugar
\n– 1 large egg
\n– 1 tablespoon butter, melted
\n– Optional: maple syrup, honey, or whipped cream for topping<\/p>\n
\n2. Add mashed sweet potatoes, sugar, and egg to the dry ingredients. Stir until well combined.
\n3. Pour in melted butter and mix until smooth.
\n4. Heat a non-stick skillet or griddle over medium heat.
\n5. Drop 1\/4 cupfuls of batter onto the skillet and cook for 2-3 minutes or until bubbles appear on surface.
\n6. Flip pancakes and cook for an additional 2 minutes.
\n7. Serve warm with your favorite toppings, if desired.<\/p>\nCanned Sweet Potato Hummus<\/h2>\n
\nTransform canned sweet potatoes into a creamy and delicious dip with this simple recipe. Perfect for snacking, entertaining, or as a unique addition to your favorite dishes.<\/p>\n
\n– 1\/4 cup chickpeas
\n– 2 tablespoons lemon juice
\n– 1 tablespoon tahini
\n– 1\/2 teaspoon garlic powder
\n– Salt and pepper, to taste
\n– Optional: paprika, cumin, or other spices of your choice<\/p>\n
\n2. In a blender or food processor, combine the sweet potatoes, chickpeas, lemon juice, tahini, garlic powder, salt, and pepper.
\n3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
\n4. Taste and adjust the seasoning as desired.
\n5. Transfer the hummus to a serving bowl and garnish with paprika or other spices if desired.<\/p>\nCanned Sweet Potato and Coconut Curry<\/h2>\n
\nThis comforting curry recipe combines the natural sweetness of canned sweet potatoes with the rich flavors of coconut milk, making it a perfect winter treat. Serve over rice or with naan bread for a satisfying meal.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon turmeric
\n– 1 can (14 oz) coconut milk
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add onion and cook until softened, about 3 minutes.
\n3. Add garlic, cumin, coriander, and turmeric; cook for an additional minute.
\n4. Drain sweet potatoes, reserving liquid. Add sweet potatoes to the saucepan and stir to combine.
\n5. Pour in coconut milk and reserved liquid from sweet potatoes. Season with salt and pepper to taste.
\n6. Simmer for 15-20 minutes or until curry has thickened slightly.
\n7. Garnish with cilantro leaves, if desired.<\/p>\nCanned Sweet Potato Pie Smoothie<\/h2>\n
\nTransforming a classic sweet potato pie into a creamy smoothie, this recipe combines the comforting flavors of cinnamon and nutmeg with the convenience of canned sweet potatoes. Perfect for a quick breakfast or post-workout snack!<\/p>\n
\n– 1\/2 can (7 oz) pureed sweet potato
\n– 1 frozen banana, sliced
\n– 1\/2 cup plain Greek yogurt
\n– 1 tablespoon honey
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/8 teaspoon ground nutmeg
\n– Ice cubes (as needed)<\/p>\n
\n2. Add honey, cinnamon, and nutmeg; blend until smooth.
\n3. Taste and adjust sweetness or spice to your liking.
\n4. Pour into a glass and add ice cubes if desired.
\n5. Blend again to crush ice and enjoy!<\/p>\nCanned Sweet Potato and Pecan Bread<\/h2>\n
\nThis moist and flavorful bread combines the natural sweetness of canned sweet potatoes with the rich flavor of pecans, making it a perfect treat for snacking or sandwich-making.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1\/2 cup granulated sugar
\n– 1 large egg
\n– 1\/2 cup chopped pecans
\n– Optional: raisins or chocolate chips for added flavor<\/p>\n
\n2. Drain the sweet potatoes and mash them in a bowl.
\n3. In a separate bowl, whisk together flour, baking powder, and salt.
\n4. Add melted butter, sugar, egg, and mashed sweet potatoes to the dry ingredients. Mix until smooth.
\n5. Fold in chopped pecans (and raisins or chocolate chips if using).
\n6. Pour batter into prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted comes out clean.
\n7. Let cool before slicing and serving.<\/p>\nCanned Sweet Potato Breakfast Hash<\/h2>\n
\nStart your day off right with this hearty breakfast hash featuring canned sweet potatoes, crispy bacon, and a sprinkle of cheddar cheese.<\/p>\n
\n– 6 slices of cooked bacon, crumbled
\n– 1 large onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup shredded cheddar cheese
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook the diced onion and minced garlic over medium heat until softened.
\n3. Add the crumbled bacon and stir to combine.
\n4. Pour in the canned sweet potato puree and stir until well combined with the onion mixture.
\n5. Transfer the mixture to a 9×13 inch baking dish.
\n6. Sprinkle shredded cheddar cheese on top.
\n7. Bake for 25-30 minutes or until the cheese is melted and bubbly.<\/p>\nCanned Sweet Potato and Chickpea Stew<\/h2>\n
\nThis hearty and comforting stew is a perfect blend of sweet and savory flavors. With just a few simple ingredients, you can whip up a delicious and nutritious meal in no time.<\/p>\n
\n– 1 (15 oz) can chickpeas
\n– 2 cups vegetable broth
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Optional: chopped fresh cilantro for garnish<\/p>\n
\n2. Add the canned sweet potatoes, chickpeas, vegetable broth, and cumin. Stir well.
\n3. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with chopped cilantro if desired.<\/p>\nCanned Sweet Potato Chocolate Chip Cookies<\/h2>\n
\nSweet Potato Chocolate Chip Cookies with a Twist: This unique recipe combines the natural sweetness of canned sweet potatoes with the richness of chocolate chips, resulting in a deliciously moist and flavorful treat.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup white granulated sugar
\n– 1\/2 cup brown sugar
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1 cup semi-sweet chocolate chips<\/p>\n
\n2. Drain and puree the sweet potatoes in a blender or food processor until smooth.
\n3. In a large bowl, whisk together flour, baking soda, and salt.
\n4. In a separate bowl, cream together butter, white sugar, brown sugar, eggs, and vanilla extract.
\n5. Add the sweet potato puree to the wet ingredients and mix until combined.
\n6. Gradually add the dry ingredients to the wet mixture, then stir in chocolate chips.
\n7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
\n8. Bake for 10-12 minutes or until edges are lightly golden.<\/p>\nCanned Sweet Potato and Spinach Quesadillas<\/h2>\n
\nSweet Potato and Spinach Quesadillas with a twist! This recipe combines the comfort of sweet potatoes with the nutritional boost of spinach, all wrapped up in a crispy tortilla.<\/p>\n
\n– 1 cup fresh spinach leaves
\n– 2 tablespoons olive oil
\n– 4 large flour tortillas
\n– 1\/2 cup shredded cheddar cheese
\n– Salt and pepper to taste
\n– Optional toppings: sour cream, salsa, avocado<\/p>\n
\n2. In a bowl, mix together the sweet potato puree, spinach leaves, and olive oil.
\n3. Place a tortilla in the skillet and sprinkle 1\/4 cup of the sweet potato mixture onto half of the tortilla.
\n4. Top with 1\/8 cup shredded cheese.
\n5. Fold the tortilla in half to enclose the filling.
\n6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
\n7. Flip and cook for an additional 2 minutes.
\n8. Repeat with remaining ingredients.
\n9. Serve hot with desired toppings.<\/p>\nCanned Sweet Potato and Apple Bake<\/h2>\n
\nA warm, comforting dessert perfect for a chilly evening or a sweet treat any time of the year.<\/p>\n
\n– 1\/2 cup brown sugar
\n– 1\/4 cup all-purpose flour
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup canned apple pie filling
\n– 2 tablespoons butter, melted
\n– 1 egg, beaten
\n– 1 teaspoon vanilla extract
\n– 1\/2 cup chopped walnuts (optional)<\/p>\n
\n2. In a large bowl, combine mashed sweet potatoes, brown sugar, flour, baking powder, and salt. Mix well.
\n3. Stir in apple pie filling, melted butter, beaten egg, and vanilla extract until smooth.
\n4. Pour mixture into a 9×9-inch baking dish or a 1-quart casserole.
\n5. If using walnuts, sprinkle on top of the sweet potato mixture.
\n6. Bake for 35-40 minutes or until the top is golden brown.<\/p>\nCanned Sweet Potato and Bacon Waffles<\/h2>\n
\nElevate your breakfast game with these crispy and savory waffles featuring canned sweet potatoes and smoky bacon. Perfect for a weekend brunch or a quick weekday meal.<\/p>\n
\n– 2 cups all-purpose flour
\n– 4 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup milk
\n– 2 large eggs
\n– 6 slices cooked bacon, crumbled
\n– Butter or oil for greasing waffle iron<\/p>\n
\n2. In a bowl, whisk together flour, baking powder, salt, and sugar.
\n3. Add mashed sweet potato, milk, eggs, and crumbled bacon to the dry ingredients. Mix until smooth.
\n4. Grease waffle iron with butter or oil. Pour in batter and cook for 3-5 minutes, or until golden brown.
\n5. Serve warm and enjoy!<\/p>\nCanned Sweet Potato and Ginger Muffins<\/h2>\n
\nElevate your breakfast routine with these moist and flavorful muffins, perfectly balanced by the natural sweetness of canned sweet potatoes and the warmth of crystallized ginger.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1\/2 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1\/2 cup crystallized ginger, finely chopped
\n– Optional: chopped walnuts or pecans for added texture<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine mashed sweet potatoes, melted butter, egg, and chopped ginger. Stir until smooth.
\n4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 20-22 minutes or until tops are golden brown.<\/p>\nCanned Sweet Potato and Lentil Salad<\/h2>\n
\nA deliciously healthy salad that’s perfect for a quick lunch or dinner, this recipe combines the natural sweetness of canned sweet potatoes with the nutty flavor of lentils.<\/p>\n
\n– 1\/2 cup cooked lentils
\n– 1\/4 cup chopped fresh parsley
\n– 2 tablespoons lemon juice
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together the lemon juice and olive oil.
\n3. Pour the dressing over the sweet potato mixture and toss to combine.
\n4. Season with salt and pepper to taste.
\n5. Serve immediately.<\/p>\nCanned Sweet Potato and Cinnamon Oatmeal<\/h2>\n
\nElevate your breakfast game with this simple and satisfying recipe that combines the natural sweetness of canned sweet potatoes with the warm spice of cinnamon. Perfect for a chilly morning or as a comforting snack.<\/p>\n
\n– 1\/2 cup canned sweet potato puree
\n– 1\/4 teaspoon ground cinnamon
\n– 1 tablespoon milk (or non-dairy alternative)
\n– Pinch of salt
\n– Optional: brown sugar, chopped nuts, or dried fruit for topping<\/p>\n
\n2. Add the oats and cook, stirring occasionally, until the mixture thickens and the oats are cooked through (about 5-7 minutes).
\n3. Stir in the sweet potato puree, cinnamon, and salt until well combined.
\n4. Reduce heat to low and let simmer for an additional 1-2 minutes, or until heated through.
\n5. Serve hot, topped with your choice of brown sugar, chopped nuts, or dried fruit.<\/p>\nCanned Sweet Potato and Sage Risotto<\/h2>\n
\nA creamy and comforting risotto that combines the sweetness of canned sweet potatoes with the earthy flavor of sage.<\/p>\n
\n– 4 cups chicken broth, warmed
\n– 1 can (14.5 oz) sweet potato puree
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 2 sprigs fresh sage, chopped
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
\n3. Add the garlic and sage; cook for an additional minute, stirring constantly.
\n4. Add the Arborio rice to the skillet; cook for 1-2 minutes, stirring constantly.
\n5. Add 1\/2 cup of warmed chicken broth to the rice mixture; stir until absorbed. Repeat this process, adding the broth in 1\/2 cup increments, and waiting for it to be absorbed before adding more. This should take about 20-25 minutes or until the rice is cooked and creamy.
\n6. Stir in the sweet potato puree, Parmesan cheese, salt, and pepper.<\/p>\nSummary<\/h2>\n